Creamy Pork & Spinach Spaghetti
A lovely pasta dish which is a brilliant way to use any leftover pork loin roast.
15g butter
1 onion, finely sliced
2 garlic cloves, finely chopped
200g leftover pork roast, sliced into thin strips
10ml Dijon mustard
300g spaghetti
200g spinach
150ml cream
Salt and pepper, to taste
Parmesan cheese shavings
Drizzle of olive oil (optional)
Melt the butter in a large frying pan over a medium heat. Fry the onion and garlic until translucent, then remove and set aside.
Turn up the heat and fry the pork until it begins to brown, adding a little olive oil if necessary.
Add the onion and garlic back into the pan, stirring through the Dijon mustard.
In the meantime, bring a large pot of water to the boil and cook the spaghetti for about 8 minutes.
Add the spinach to the pork and stir together. Allow the spinach to wilt, then pour in the cream, stirring constantly.
Once heated through, add the spaghetti and toss to combine.
Serve warm with some parmesan shavings
